Pretty good. I’d definitely make it again for a vegetarian. maybe different mushrooms? Was somehow a little “gamey”, if mushrooms can be such a thing. Quinoa took longer to cook than advertised, and wine never got soupy, but it was pretty good. Tina loved it.
Serving Size: 4
PointsPlus value: 4
1 cup quinoa, rinsed
1 tablespoon olive oil
1 1/2 cups chopped onion
1 garlic clove, pressed
1 8-ounce package sliced crimini (baby bella) mushrooms
6 ounces fresh shiitake mushrooms, stemmed, sliced
3 teaspoons chopped fresh thyme, divided
1 cup dry white wine
1 tablespoon Grated Parmesan cheese
Bring 2 cups salted water to boil in medium saucepan. Add quinoa, reduce heat to medium-low, cover, and simmer until tender and water is absorbed, about 13 minutes.
Meanwhile, heat oil in large skillet over medium-high heat. Add onion and sauté until onion begins to brown, 5 minutes. Add garlic; stir 30 seconds. Add mushrooms and thyme. Saute until mushrooms are tender, 6 minutes. Add wine; stir until wine is reduced and liquid is syrupy, 2 minutes.
Mix quinoa into mushroom mixture; season with salt and pepper. Add grated cheese.
Skip the cheese and you’ve got a vegan recipe.
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